How to make gingerbread ice cream

This is the treat you didn’t know you needed this Christmas. It’s easy to make, has a creamy and rich gingerbread taste but also feels quite fresh. I can highly recommend trying it out if you’re into making a new kind of Christmas treat! I love experimenting with baking using seasonal ingredients, and making your own ice cream is such a good way to do it!

Ingredients

• 2 cups heavy cream
• 1 cup Half & Half
• 3/4 cup light brown sugar
• 1/4 cup molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 2 cups gingerbread or gingerbread cookies, chopped into 1/2” cubes

Instructions

1. Prepare a baking sheet with parchment paper. Place cubed gingerbread in a single layer on prepared sheet and place in the freezer for at least an hour.
2. In a large bowl, whisk together heavy cream, Land O Lakes® Buttercream Style Half & Half, brown sugar, and molasses until combined.
3. Add cinnamon, vanilla, ginger, salt, cloves and nutmeg and whisk vigorously to combine. Place bowl in the fridge to chill for at least an hour.
4. Pour batter ice cream maker according to manufacturers directions (usually 20-25 minutes of churning). During the last 5 minutes, add in your gingerbread.
5. Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Enjoy!

You can find the original recipe HERE.

What are your favorite Christmas treats? Let me know in the comments!